Killer Lemon Butter Sauce for Fish #dinner #meal

Killer Lemon Butter Sauce for Fish #dinner #meal

This Lemon Butter Sauce for fish is ridiculous – 3 minutes, 2 fixings, absolutely eatery commendable.

The mystery is carmelized spread – called Beurre noisette in French. Figure out how to articulate it so you can grandly tell your family and companions "we're having French today around evening time!" (But don't reveal to them how straightforward it is😈)

A Lemon Butter Sauce with Crispy Pan Fried Fish that would be consummately at home in an elegant café, yet rushes to make at home! Cooking the margarine gives the sauce a rich, nutty smell which combines delightfully with crisp lemon, just as thickening the sauce and giving it a lovely brilliant shading.

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Killer Lemon Butter Sauce for Fish #dinner #meal


  • 60 g / 4 tbsp unsalted butter , cut into pieces
  • 1 tbsp fresh lemon juice
  • Salt and finely ground pepper


  • 2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
  • Salt and pepper
  • 2 tbsp white flour
  • 2 tbsp oil (I use canola)


  • Lemon wedges
  • Finely chopped parsley, optional


  1. Place the butter in a light coloured saucepan or small skillet over medium heat.
  2. Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
  3. Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
  4. Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.


  1. Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
  2. Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
  3. Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side.

For more detail : bit.ly/2N2PVAw

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